Chicken, squash and coriander pilaf
Nutrition Facts
each servingIngredients
all 14 types- 2 tsp sunflower oil
- 250 g/9 oz wholegrain rice, rinsed in several changes of water, then drained
- 2 tsp mild curry powder
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1/2 tsp ground turmeric
- 750 ml/26 fl oz water
- 1 yellow or green courgette, thinly sliced
- 2 large skinless chicken breasts (400g), trimmed of excess fat
- 2 tbsp flaked almonds
- 1/2 lemon, juiced
- 1 handful coriander leaves
- Freshly ground black pepper
- A squash (approx 250-350g in weight)
Directions
9 steps in totalPreheat the oven to 180°C (160° fan)/350F/gas mark 4.
Heat the sunflower oil in an ovenproof casserole or baking dish set over a medium heat until hot.
Stir in the rice and sauté in the oil for 2 minutes, stirring frequently. Sprinkle over the spices and cook for a further 2 minutes until fragrant.
Cover with the water, stirring well. Bring to the boil before arranging the squash and chicken on top of the rice.
Loosely cover the dish with aluminium foil and transfer to the oven, baking for about 30 minutes until the rice has absorbed the water and the chicken is cooked through.
Remove from the oven and discard the foil. Sprinkle almonds on top and return the dish to the oven for 7-10 minutes until the almonds are golden-brown.
Remove from the oven. Transfer the chicken to a plate and let it cool for 5 minutes before shredding between two forks.
Stir some lemon juice into the pilaf and fluff the rice with a fork to separate the grains.
Top with the shredded chicken and garnish with some coriander leaves before serving.
